Review on Chemometrics Methods and Triacylglycerols for Authentication of Edible Oils

doi:10.7506/spkx1002-6630-201503045

Abstract

Abstract:

The detection technologies for authentication of edible vegetable oils provide an important means for crackdown
against fake or adulterated vegetable oils and consequently ensuring people’s health. Triacylglycerols (TAGs) are the main
components of vegetable oils, accounting for more than 90% of the total oil composition. Nowadays, the methods used
for TAGs detection are mainly based on the evaluation of their acyl chain structure, during which the methyl esterification
of fatty acids is performed. However, such methods do not provide information about the precise structures and contents
of TAGs. This article has reviewed the latest studies that have been conducted to develop detection technologies for
authenticating edible vegetable oils by TAGs determination and chemometrics analysis of TAGs fingerprints, aiming to
provide technical support for ensuring the safety of edible vegetable oils.

Key words: edible vegetable oil, triacylglycerols, chemometrics

CLC Number:

S565.9

LIU Youqian, LIU Xia, LI Peiwu, WANG Xiupin. Review on Chemometrics Methods and Triacylglycerols for Authentication of Edible Oils[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201503045.

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Review on Chemometrics Methods and Triacylglycerols for Authentication of Edible Oils

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